material

400g broad bean, pepper powder, cumin powder, Chili powder, sugar, cooked sesame, salt and vegetable oil.

working methods

1. Wash and peel broad beans and soak them in warm water for 2 hours.

2. Pour an appropriate amount of cold water into the pot, add broad beans and salt, boil over high fire, remove, rinse with cold water and drain.

3. Heat the wok and put the vegetable oil, add the broad beans, fry until crisp, and remove the oil control.

4. Wash the original pot, pour in a little cold water, add sugar, simmer until it melts, add a little salt, and turn off the fire until the sugar turns red.

5. Add salt, pepper powder, cumin powder, cooked sesame seeds and Chili powder, mix well, add fried broad beans, and turn on low heat until the seasoning is evenly wrapped on the broad beans.

Practical guide to broad beans

1. There are many ways to eat broad beans, which can be boiled, fried and fried, or peeled for cooking or soup after soaking;

2. Making broad bean sprouts is more delicious;

3. Broad bean powder is the raw material for making vermicelli and vermicelli, and can also be processed into bean paste to make cakes;

4. Broad beans can be steamed and processed into canned food, or made into soy sauce, bean paste, sweet noodle paste, hot sauce, etc. Can also be made into various snacks;

5. Broad beans should not be eaten raw, and raw broad beans should be soaked several times before cooking;

5. Shell the broad beans: put the dry broad beans into a ceramic or enamel vessel, add a proper amount of alkali, pour boiling water for one minute, and then peel the broad beans, but wash the peeled broad beans with water to remove the alkali smell.